2 boneless, skinless chicken breasts
6 large Chinese dried mushrooms
1 medium lemon, washed and sliced into rounds
2 - 3 tablespoons grated lemon rind
1/4 cup minced ginger root
3 Serrano chili peppers, seeded and minced
3 - 4 Romaine lettuce leaves, washed, trimmed, and dried
1/2 cup lemon juice
1/4 cup sugar
Salt, as needed
1 tablespoon oil for stir-frying
1 tablespoon cornstarch mixed in 1 tablespoon water
a few drops sesame oil
1. Poach the chicken breasts in salted water. Remove from the heat, and let the chicken breasts cool in the liquid. Remove the breasts, reserving 1/2 cup of the poaching broth.
2. While the chicken is poaching, soak the Chinese dried mushrooms in hot water until they are softened. Slice and discard the hard stems. Prepare the lemon and lemon rind, ginger, and other vegetables as outlined according to the recipe ingredient list.
3. Combine the reserved chicken poaching broth, lemon juice, sugar, and 1/2 teaspoon salt.
4. Lay the lettuce leaves on a platter. Slice the chicken breasts into equal pieces and layer over the lettuce. Set aside in the refrigerator.
5.Heat a stainless steel skillet. Add 1 tablespoon peanut oil (or vegetable oil) and a bit of salt. Just before the skillet starts smoking, add the ginger root and mushrooms. Fry and stir for about 1 minute, and add the chili peppers, and the grated lemon rind. Stir-fry for about 15 seconds, and add the chicken broth mixture. Bring to a boil, add lemon slices, let cook for 1 minute, then add cornstarch slurry. Stir slightly until thickened. Let cool slightly.
6.Remove the chicken from the refrigerator, and pour the sauce over. Sprinkle with a few drops of sesame oil. Return to the refrigerator until ready to serve.